Poached Eggs on Spinach-Feta Toast

Poached Eggs on Spinach-Feta Toast

Eggs can satisfy any appetite any time of day. Try Omega-3 eggs, which are fortified with omega-3 fatty acids. If you don't have a large loaf of sourdough, just divide the spinach mixture among 8 slices of regular-size bread.

Nutritional facts
Per serving: about

Sodium720 mg

Protein19 g

Calories398.0

Total fat25 g

Potassium260 mg

Cholesterol389 mg

Saturated fat8 g

Total carbohydrate23 g

%RDI

Iron20.0

Folate48.0

Calcium19.0

Vitamin A33.0

Vitamin C3.0

Method

In bowl, stir together spinach, feta, all but 2 tbsp of the green onions, oregano, garlic and pinch each of the salt and pepper. Stir in olive oil; spread over sourdough. Bake on baking sheet in 350°F (180°C) oven until cheese is slightly softened, about 10 minutes.

Meanwhile, in deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into small cup; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray.

Place 2 eggs on each toast; sprinkle with remaining salt, pepper and green onion.